When I was a kid, I could have lived off of a plateful of pork + beans with a side of shells + cheese, like I could have anything I could dream up for my birthday dinners and a can of sodium + sugar filled pork + beans with the mystery, shelf stable shells + cheese was it. As I’ve gotten older and we’ve learned more and more about the dangers of over-processed foods, I’ve had to figure out how to get the same flavors without all the scary stuff I can’t pronounce.
So here we have a delicious family-time classic but made with only all natural, whole foods. Give it a try and at least take your taste buds to a BBQ since you can’t go to one anytime soon…
2T onion, chopped (I used red)
Pork shoulder (3/4lb pork steak with the bone)
2T apple cider vinegar
3T maple syrup
1t dijon mustard
1/4t garlic powder
3/4t smoked paprika
2t apple cider vinegar
1 1/2c cook white beans/1 can drained (pinto beans work perfectly too) – make your own here
Pork: Sprinkle pork with salt, pepper, smoked paprika, cayenne, garlic powder and onion powder on all sides. Dump onions into bottom of your crock pot, place seasoned pork on top then pour in vinegar and water. Cook on low for 8 hours or high for 4 hours.
+ Beans: Remove any extra, unwanted fat from the pork and lightly break it up with a fork (I like chunks of pork not just shreds but you do you). Stir together ketchup, maple syrup, mustard, garlic powder, smoked paprika, apple cider vinegar and salt. Pour beans and sauce into the pot, stir and cook on high for 2 hours until nice and thick (add a little extra water – 1/2c – if you need it to take longer).